Junmai • Pure Rice Sake
Ginjo • Rice polished to 60% or less
Kimoto • Original yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Rice: Gohyakumangoku (Koji), Noto Hikari (Kake)
Yeast: Kumamoto kobo (#9 yeast)
Polish rate: 60% & 55%
Yamaoroshi refers to the vigorous and labour-intensive mashing of the moto (starter ferment) by brewery workers using long bamboo poles to create a puree of the ingredients. When this method is used for the moto, the Sake is classifIed as Kimoto. The Kimoto method gives a robust character to the Yuho Yamaoroshi while the highly polished rice balances with elegance.
What you can expect:
The Yuho Yamaoroshi is made with 2 rice types: Gohyakumangoku sake rice polished to 60% and Notohikari table rice polished to 55%. Made in the signature ‘Yuho’ style of sake that is full of flavour and umami, with well balanced acidity that can be paired with richer style dishes. Aromas of rice and fresh green herbs. A refined yet earthy palate, rounded texture with a sweet lift. A dry and spicy finish full of umami.
About Mioya Shuzo | Ishikawa Prefecture
Ishikawa prefecture is known for its fertile rice-producing areas and is one of Japan’s premiere sake making regions, with many of its over 35 sake breweries having been in existence for hundreds of years.
The President of Mioya brewery is Miho Fujita who began working at Mioya in 2003 after taking over the role of Executive Director from her uncle. Working alongside her father who is the Company Manager, Fujita-san has not only became Company President but has also become a Sake Brewer. She works alongside Toji (Master Brewer) Toshi Yokomichi, who joined the kura in 2006, to create a new range of sake known as ‘Yuho’.
The Yuho range are brewed to be sake that is full of flavour and umami, with well balanced acidity that can be paired with richer style dishes. Toshi-san has utilised yeast strain #9 to help create this balance, along with making sure the fragrance is not too pronounced, as they want to achieve a delicate aroma that will enhance any accompanying food rather than overpowering it. Yokomichi-san and Fujita-san have definitely created sake that are full of character, with a harmony of sweetness, bitterness and acidity and that can be tasted in both the Yuho 55 and the Yuho Yamaoroshi.